Autumn menu Sweden 2016

The days are getting cooler and the autumn is starting to show its beautiful vibrant colours – this means it’s time for AVEQIAs lovely autumn menu! This time our chefs are treating you to lots of delicious produce from our Nordic lakes and forests. How about Pike-Perch from lake Hjälmaren, trout roe from Åbo, deer from Skåne and Chanterelles from the forests of Värmland. We also dish up Curly Kale from Värmdö and Lingonberries from Norrland.

We continue our quest to find the best produce from farmers, hunters and fishermen who care about and respect the nature and our environment.

We wish you a very warm welcome!

Freshly boiled lobster with pickled fennel, grilled white onion foam, coriander root and Marcona almonds

Hummer med picklad fänkål, kålrabbi och silverlöksskum

Starting dinner with lobster is always a recipe for success. You will boil your fresh lobster, grill the shells and cook them with cream together with white onion and create a lovely foam. Kohlrabi will be infused with beer and dill. Wonderful fennel bulbs are at their best right now and these will be shaved thinly and pickled to add freshness to the dish. The highest quality almonds from Spain adds flavour and crunch. A daring addition is the coriander root that you will prepare, these will add a wonderful depth of flavour.  The dish is finished off with crispy salty cucumber and lots of lush herbs. A light but complex dish with body; a perfect start to the evening and our autumn menu.

Pike-Perch cured in Soy sauce, crispy rye bread, smoked chive oil, baked onions, amaebi and trout roe

Sojarimmad Hjälmargös med svampconsomme, kavringskrisp och forellrom

For our second course you will feel autumn closing in. The delicious Pike-perch from lake Hjälmaren will be marinated and baked in a soy-based liquid. You will make a rich consommé from mushrooms and shiitake that is flavoured with miso and spirit vinegar for that all-important balance.  Our swedish onions are at their best right now, and we will cook them slowly to bring out the sweetness and we will also steam some of them lightly to add crisp and freshness. Smoked chive oil, delicate amaebi and some light herbs will be added before it’s time to sit down and enjoy this dish.

Butter basted deer, chicken and porcini sausage, truffles, curly kale, potato crisp and chanterelles

Smöröst rådjurssadel, korv smaksatt med Karl-Johansvamp samt tryffel, höstkål och kantareller

Our main course consists of deer, basted lovingly with butter, thyme and crushed garlic. You will make a sausage with chicken and porcini, packed with flavour. All this will be accompanied by fried chanterelles, lingonberries and a lovely jus that brings back memories of grandmas dinners. A crunchy potato crisp flavoured with fresh juniper berries alongside truffle infused kale completes the main dish of the evening.

Grilled and baked apple with hazelnuts and thyme, lemon verbena sorbet topped with raw cream and crumble

Grillat och bakat äpple med hasselnötter och timjan. Sorbet smaksatt med citronverbena samt rå grädde och frasigt krisp.

Last but of course not least; it’s time for dessert. Here you will put crunchy swedish apples on the barbecue. These will then be stewed in a caramel sauce seasoned with black cardamom and thyme. A fresh lemon verbena sorbet accompanied by a muesli with hazelnuts from Piedmont for texture and a flavour boost. The plate is topped off with pickled ginger for a bit of heat and freshness, and some pouring cream because it’s just so tasty!

We look forward to cooking this lovely autumn menu with you and hope to see you soon!